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Biospringer outlines ModuMax strategy for healthier food reformulation

The acquisition of dsm-firmenich’s taste modulation technology is intended to strengthen Biospringer’s reformulation capabilities, with early validation pointing to opportunities in dairy, plant-based alternatives, and reduced-sugar beverages. Following its acquisition of ModuMax, the natural taste modulation technology developed by dsm-firmenich, Biospringer by Lesaffre is outlining how it plans to integrate the solution into its wider ingredient portfolio, targeting manufacturers seeking to improve nutritional profiles without sacrificing sensory appeal.
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Natural preservation breakthroughs: F&B industry turns to multi-hurdle strategies
F&B companies increasingly view preservation as an integral part of food formulation and product design, rather than the addition of an ingredient at the end of product development. Industry experts tout the next breakthrough in natural food preservation to be in multi-hurdle systems — an integration of fermentation-derived antimicrobials, botanical extracts, and predictive modeling.
Tirlán booth at SupplySide Global 2026 in Las Vegas.
Tirlán’s sales director on bringing clear whey protein isolate to the US in 2027
Tirlán plans to bring a clear whey protein isolate to the US in 2027. Speaking to Food Ingredients First at SupplySide Global 2026 in Las Vegas, Shane McDarby, Tirlán’s director of sales, said interest in clear drinks stood out at the show and linked rising US demand for the Irish dairy co-op’s proteins to the wider use of GLP-1 medications. “Just this week, we’ve seen huge demand for clear beverages,” he said.
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Looking for an Isomalt Substitute? Rethinking Sugar-Free Confectionery with Maltitaste® Dulce 6040
Discover Maltitaste® Dulce 6040, a liquid polyglycitol syrup alternative to crystalline isomalt, offering balanced sweetness, low stickiness and improved processing efficiency for sugar-free candies, lollipops and mints.

This Technical Paper is brought to you by Sunar Mısır.
AAK representative at a trade show showcasing plant-based cheese samples on wooden spoons, alongside AkoPlanet PBC product displays.
Future of Protein Production 2026: AAK advances plant-based cheese with shea fats
At Future of Protein Production 2026 in Amsterdam, Tore Kiilerich Johansen, open innovation and R&D manager at AAK, explores how fat innovation can improve taste and texture in plant-based and hybrid foods. He spotlights shea-based alternatives to coconut oil for plant-based cream cheese, highlighting their potential to enhance melting behavior, deliver a creamier texture, and create a more authentic cheese-like eating experience.
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Fi Europe 2026 preview: Health, taste and affordability drive ingredient innovation
From clear protein drinks and prebiotic fibers to natural colors and sugar reduction, Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), will showcase ingredients addressing manufacturers’ biggest (re)formulation challenges. Our preview explores what some of the world’s most innovative suppliers are bringing to the show, highlighting concepts and technologies designed to balance taste, texture, nutrition, sustainability, and cost, alongside opportunities across functional beverages, healthy snacks, dairy alternatives, and more.  

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UK watchdog flags dry mix concerns in McCormick–Unilever deal
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Britain’s competition watchdog has given McCormick and Unilever until November 18 to propose remedies for their planned food merger after finding that it could substantially reduce competition in dry recipe mixes and dry sauces sold to UK retailers.
AB Enzymes targets bakery shelf life with new sugar-tolerant enzyme
Woman getting buns out of an oven.
AB Enzymes has launched Veron MaxiFresh, a maltogenic amylase designed to keep yeast-raised baked goods soft and moist during storage while preserving crumb structure. The company says the enzyme’s improved sucrose tolerance makes it suitable for sweet breads and rolls, where conventional maltogenic amylases can become less effective as sucrose levels rise. Oscar Diez, bake product manager director at AB Enzymes, tells Food Ingredients First that longer shelf life targets make it harder for commercial bakers to preserve the texture consumers associate with freshly baked products. 
General Mills restructures food operations as it targets growth and innovation
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General Mills is restructuring its operating model, reorganizing four existing business segments into three. The US food giant wants to accelerate growth, improve efficiency, and respond more quickly to changing consumer preferences through this move.
Fi Europe 2026: Fiberstar to showcase citrus fiber for beverage and dry blend...
Cheersing with colorful drinks.
Fiberstar will showcase Citri-Fi Pro at Fi Europe 2026 in Frankfurt, Germany, positioning the citrus fiber as an alternative to gum arabic and modified food starch in beverage flavor emulsions. The US-based company will also demonstrate how its upcycled citrus fiber can help prevent caking in dry powders and seasoning mixes. Ahead of the show, Brock Lundberg, chief science officer at Fiberstar, tells Food Ingredients First that lower inclusion rates can help beverage manufacturers cut costs. He previously discussed how gum arabic supply pressures are driving interest in citrus fiber. “Because Citri-Fi citrus fibers stabilize at lower usage rates compared with gum arabic and modified food starch, they provide a large cost savings opportunity,” says Lundberg. 
EU plant-based VAT disparities threaten alternative protein competitiveness
A shopper picks a vegan burger from a supermarket freezer shelf.
A new report highlighting significant disparities in how plant-based and animal-based foods are taxed across Europe has raised questions about market competition, pricing, and the future of alternative proteins. With 25 different VAT rates applying to the products surveyed, the findings also expose wider challenges for manufacturers operating across the EU.
Webinar preview: Morinaga Milk unpacks bifidobacteria’s role in healthy aging...
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Nutrition Insight

Morinaga Milk’s upcoming webinar will examine what bifidobacteria may mean for healthy aging beyond the gut. The free webinar, “Bifidobacteria and Healthy Aging: New Insights into Aging and Immunity,”  takes place on November 19 at 15:00 CET (14:00 UTC) and is open for registration.
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Food Ingredients News
“Hybrids are not a silver bullet”: Industry charts...
Hybrid foods are emerging as a practical reformulation strategy as manufacturers increasingly combine animal-derived ingredients with plant-based and fermentation-derived alternatives instead of pursuing complete replacement. Competitive pricing and nutritional functionality are becoming central to their commercialization as the protein transition enters a more pragmatic stage.
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Food Ingredients News
Fi Europe 2026 preview: Clean label reformulation meets the...
Reducing sugar, sodium, and additives is no longer enough to make a successful better-for-you product. Food manufacturers also have to protect shelf life, retain familiar textures, manage costs, and offer something consumers genuinely want to eat. That tension will be on display at Fi Europe 2026 in Frankfurt, Germany (Nov 17–19), where ingredient suppliers are bringing everything from naturally preserved meat snacks and reduced-sodium salt to umami-building yeast extracts and vivid plant-based colors. Speaking to Food Ingredients First ahead of the show, six companies describe a shift from isolated ingredient swaps toward reformulation that considers the entire eating experience. 
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Food Ingredients News
Fi Europe 2026 preview: GLP-1, protein and longevity...
Food ingredient suppliers are preparing to put more nutrition into familiar foods and beverages at Fi Europe 2026, as GLP-1 weight-management medications, healthy aging, and demand for everyday wellness push manufacturers toward products offering multiple nutritional benefits. At the Frankfurt, Germany, trade show (Nov 17–19), companies will present protein-rich shots, fiber-enriched snacks, recovery drinks, and functional beverages targeting needs ranging from metabolic health to mobility. The challenge, suppliers tell Food Ingredients First, is to make these products nutrient-dense without losing the convenience, taste, and texture that encourage repeat purchases. 

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Unlocking protein opportunitiesNov2026

Innova Market Insights data shows protein ingredient use in food and beverage launches growing at a 5% CAGR from October 2021 to September 2025. Europe leads with 43% of launches, bakery is the top ca...

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Color solutions uncovered Nov 2026

Innova Market Insights data shows that 76% of consumers globally say that food and drinks can improve their mood. New product launches highlight how vibrant colors can enhance visual appeal, add a sense of fun, and make everyday eating experiences more enjoyable.

Trend analysis

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Natural preservation breakthroughsNov 2026

Innova Market Insights data shows F&B launches with natural preservatives growing at a 4% CAGR from October 2021 to September 2026. Consumers are driving this shift, with the majority saying they trust familiar natural ingredients over complex or synthetic ones. Europe leads with 47% of launches, while ready meals are the top category at 15%.

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AAK representative at a trade show showcasing plant-based cheese samples on wooden spoons, alongside AkoPlanet PBC product displays.
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Future of Protein Production 2026: AAK advances plant-based cheese with shea fats

At Future of Protein Production 2026 in Amsterdam, Tore Kiilerich Johansen, open innovation and R&D manager at AAK, explores how fat innovation can improve taste and texture in plant-based and hybrid foods. He spotlights shea-based alternatives to coconut oil for plant-based cream cheese,...

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Future of Protein Production 2026: GEA bridges pilot production and commercial scale for alternative proteins
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Solar Foods: How Solein could transform food production in space
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Hoogwegt: Inside dairy hybrid innovation and the future of cell-based milk
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